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Title: Za'atar Parmesan Pinwheels
Categories: Pastry, Cheese, Herbs, Chilies
Yield: 42 servings

2/3 c Grated Parmesan
1 1/2 tb Za'atar; more for garnish
1/8 ts Fine salt
pn Ground cayenne
16 oz Pkg puff pastry; thawed, but
- still cold
A-P flour; for rolling
- (opt)
1 lg Egg; lightly beaten
Flaky sea salt; for
- finishing
Sesame seeds; for finishing
- (opt)

In a medium bowl, combine Parmesan, za'atar, salt and
cayenne.

On a piece of parchment paper, roll out the cold puff
pastry into a 12" X 16" rectangle, about 1/8" inch
thick. (If the rolling pin sticks, you can flour it
very lightly.)

Position puff pastry so the longer side is facing you.
Lightly brush the egg wash across the pastry and
sprinkle the za'atar-Parmesan mixture all over the
egg-washed surface in an even layer, leaving a 1/4"
border on the longer side farthest from you. Using a
rolling pin, gently roll over the top of the
za'atar-Parmesan mixture. Save the remaining egg wash to
use on the puff pastry before baking.

Using a sharp knife or bench scraper, cut the puff
pastry in half crosswise. Starting with the half closest
to you, roll the dough into a tight log; finish with the
1/4" border seam underneath, pinching it to seal. Repeat
with remaining dough.

Line a baking sheet with parchment paper (you can reuse
the one you rolled the dough on).

Transfer logs onto the prepared baking sheet. Cover with
another piece of parchment and refrigerate for 30
minutes or up to 6 hours.

Set the oven @ 375ºF/190ºC. Uncover dough logs, and line
another baking sheet with parchment. (You can use the
one covering the logs.)

Transfer the logs to a cutting board. Using a sharp
knife, slice each log into ¼-inch-thick rounds. Using an
offset spatula or metal spatula, place the pinwheels on
parchment-lined baking sheets, spacing them about 1 inch
apart. (You might need a third baking sheet; if they
don’t all fit in your oven at the same time, refrigerate
one baking sheet until ready to bake.)

Using reserved egg wash, lightly brush egg onto
pinwheels and sprinkle with more za’atar, and flaky salt
and sesame seeds, if you like.

Bake pinwheels until golden brown and puffed (some will
puff into domes), 20 to 30 minutes, rotating sheet pans
halfway through. Cool on baking sheets for 5 minutes,
then transfer to a wire rack to cool completely. These
are best served warm, but will keep in an airtight
container for up to 3 days.

By: Melissa Clark

Yield:About 3 1/2 dozen

RECIPE FROM: https://cooking.nytimes.com

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